Egg Vegetable Omelette

Updated: Aug 6, 2019

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Ingredients (1 serve) :

  • 3 eggs 

  • 1/2 zucchini, chopped 

  • 1/2 capsicum, chopped 

  • 1/2 cup mushrooms

  • 2 tbsp sauerkraut 

  • Handful of cherry tomatoes, halved 

  • 2 tbsp parsley, chopped finely 

  • 1/4 avocado 

  • 1 tsp balsamic vinegar glaze 

  • 1 tsp coconut oil  


Method

  1. Whisk eggs together. Heat a nonstick fry pan over medium heat with 1/2 tsp coconut oil. Cook vegetables for 3-5 minutes (zucchini, capsicum, mushrooms) then put aside onto a plate.

  2. Heat the remaining 1/2 tsp coconut oil over low heat and add the whisked eggs into the pan. Cook for approx. 2 minutes or so then add the vegetables, tomatoes and parsley. Cook for another couple of minutes and fold in half.

  3. Serve with sliced avocado, sauerkraut, season with salt/ pepper and drizzle the balsamic vinegar over the top.

** For males or physically active females, add in two pieces of sourdough bread.